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Prep Time: 20 Minutes Cook Time: 640 Minutes |
Ready In: 660 Minutes Servings: 126 |
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I don't have any hunters in my family, but my deer friend, John, always brings me one every year. I'm unsure of yields. This is our favorite jerky. It's awesome. Unfortunately, it doesn't hang around long. I use to have to get the Sambal Oelek at an oriental market, but I now see it in the Asian section of my local supermarket. I actually use 2 heaping tablespoons. You do it to your taste. Ingredients:
1 lb venison, sliced thin |
1/2 cup brown sugar |
1/2 cup soy sauce |
2 tablespoons garlic and red chile paste (sambal oelek) |
Directions:
1. Mix the sugar, soy and garlic chili paste together.
2. Marinate the meat in the sauce for a few hours.
3. Dry in a low oven or a dehydrator for about 8 hours until the meat cracks when you bend it.
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